Vibrant Radicchio and Green Bean Salad with Lemon Vinaigrette Ingredients: - 1 medium head of radicchio, chopped - 2 cups fresh green beans, trimmed and cut into 2-inch pieces - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, thinly sliced - 1/4 cup crumbled feta cheese (optional) - 1/4 cup toasted walnuts or almonds, roughly chopped For the Lemon Vinaigrette: - 1/4 cup extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon Dijon mustard - 1 clove garlic, minced - Salt and pepper to taste Instructions: 1. Prepare the green beans: Bring a pot of salted water to a boil. Add the green beans and blanch for about 3-4 minutes until bright green and tender-crisp. Remove and immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry. 2. In a large bowl, combine the chopped radicchio, blanched green beans, cherry tomatoes, and red onion. 3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined. 4. Drizzle the dressing over the salad and toss gently to combine. 5. Sprinkle the salad with crumbled feta cheese and toasted nuts before serving. Nutrition Value (per serving, serves 4): - Calories: 180 - Protein: 5g - Carbohydrates: 10g - Dietary Fiber: 4g - Sugars: 2g - Fat: 15g - Saturated Fat: 2g - Cholesterol: 6mg - Sodium: 120mg Enjoy your fresh and vibrant salad!